Biltong

volospian · 29-07-2011, 13:20

I know a few people here cure their own meat, but has anybody tried making Biltong?

I fancy a go at this, but I'm a little concerned about just leaving it for days to dry (You can dry it in the oven, but that affects the flavour as it can slightly cook the meat at the same time).

I was wondering if anybody has tried it?

Pickers · 30-07-2011, 09:26

Ohhh I had some the other day - not made by myself though... but Id be interested to see how this thread goes!!!

Zirax · 30-07-2011, 12:43

^^ What he said. Very tempted to order some now

Pheebs · 30-07-2011, 12:54

Oooh Sam introduced me to Biltong a few weeks back... picked it up in a little butchers in Clifton Village, Bristol. The Butcher was South African and absolutely awesome. VERY very nommy.

Would love to make our own....

What recipes/methods you looking at?!

volospian · 31-07-2011, 21:15

Hmmm... something like this... although I'm not sure about the "drying box" bit. Like I said, I'm not sure about the whole mechanics around the drying...

I had some of the "cruga" stuff you get in the supermarket the other day. The normal beef was ok, but not as good as what i've had in SA. The chilli stuff was much better, but I'd still rather make my own.

Jingo · 01-08-2011, 08:41

The stuff you find in supermarket packets is the 'asda's own frozen fish fingers' version. Pretty similar to packet jerky.

Get to your non-traditional butchers or make your own - say goodbye to waffffer theen pet-treat chunks and enjoy a hearty slab of flavoursome, delicious beefs!

(*has SA friends* /smug)

Glaucus · 28-08-2011, 19:24

Absolutely gorge myself on it, in Aus. The road kill variety was very good.

And once I've paid off some of the Holliday, I want to try making it. Can get a dehydrate for £30, which would make it far easier.

29-07-2011, 13:20	#1
volospian Vodka Martini Join Date: May 2009 Posts: 786	Biltong I know a few people here cure their own meat, but has anybody tried making Biltong? I fancy a go at this, but I'm a little concerned about just leaving it for days to dry (You can dry it in the oven, but that affects the flavour as it can slightly cook the meat at the same time). I was wondering if anybody has tried it?

30-07-2011, 09:26	#2
Pickers Absinthe Join Date: Jul 2006 Location: Cornwall Posts: 2,692	Ohhh I had some the other day - not made by myself though... but Id be interested to see how this thread goes!!! __________________ Pictures

30-07-2011, 12:54	#4
Pheebs Deep Throat Join Date: Jul 2006 Posts: 6,512	Oooh Sam introduced me to Biltong a few weeks back... picked it up in a little butchers in Clifton Village, Bristol. The Butcher was South African and absolutely awesome. VERY very nommy. Would love to make our own.... What recipes/methods you looking at?! __________________ http://www.spiffingdesigns.co.uk

01-08-2011, 08:41	#6
Jingo Smother me in chocolate and eat flapjacks with it! Join Date: Sep 2008 Location: North Somerset Posts: 1,854	The stuff you find in supermarket packets is the 'asda's own frozen fish fingers' version. Pretty similar to packet jerky. Get to your non-traditional butchers or make your own - say goodbye to waffffer theen pet-treat chunks and enjoy a hearty slab of flavoursome, delicious beefs! (has SA friends /smug) __________________

28-08-2011, 19:24	#7
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Absolutely gorge myself on it, in Aus. The road kill variety was very good. And once I've paid off some of the Holliday, I want to try making it. Can get a dehydrate for £30, which would make it far easier. __________________

30-07-2011, 12:43	#3
Zirax Goes up to 11! Join Date: Jul 2006 Posts: 4,577	^^ What he said. Very tempted to order some now

31-07-2011, 21:15	#5
volospian Vodka Martini Join Date: May 2009 Posts: 786	Hmmm... something like this... although I'm not sure about the "drying box" bit. Like I said, I'm not sure about the whole mechanics around the drying... I had some of the "cruga" stuff you get in the supermarket the other day. The normal beef was ok, but not as good as what i've had in SA. The chilli stuff was much better, but I'd still rather make my own.